• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.119-122
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• 2005

본 연구는 한우 근내 지방 축적 기작을 구명하고 고급육과 저급육에서 차등 발현되는 유전자를 발굴 동정하여 한우 육질 진단을 위한 분자 표지 마커로 활용하기 위해 GeneFishing PCR 기법을 이용하여 한우 육질등급에 따른 등심조직에서 차등적으로 발현되는 유전자를 분석하였다. 한우 육질 등급($1^+$ 등급 vs 3 등급)간에 총 10개의 차등 발현 유전자가 확인되었고 이 가운데 고급육 한우 등심에서 발현량이 높은 유전자가 4개 그리고 저급육 등심에서 발현량이 높은 유전자 6개가 각각 검출되었다. 발현량 차이 유전자를 cloning하여 염기서열을 분석하고 상동성 검색을 실시한 결과 고급육에서 발현량이 높은 DEG는 주로 EST(expressed sequence tag) 유전자들로 밝혀졌고 저급육에서 발현량이 높은 DEG는 malate dehydrogenase 2(MDH2), myosin heavy chain 2a, triosephosphate isomerase 1(TPI 1), actin, alpha 1, skeletal muscle(ACTA1 ) 유전자들로 동정 되었다. 본 연구를 통해 한우 육질간 차등 발현되는 유전자들은 한우 육질 및 등급판정을 위한 표지인자(marker)로 활용할 수 있어 유전자 마커를 이용한 고급육 생산 한우의 육질 조기진단이 가능할 것이다.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2003.10a
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• pp.116-116
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• 2003

도축 소의 난소를 이용하여 체외에서 수정란 생산과 이식이 산업화에 접어들고 있지만, 그 기원이 되는 난소의 자질은 검토되어 있지 않고, 생산된 송아지의 자질 또한 의문시 되고 있는 실정이다. 본 실험에서는 도축 한우의 육질과 육량에 따른 배발달율을 조사하여 고품질 체외수정란의 생산에 기초를 확립 하고자 실시하였다. 한우 난소는 도축 직후에 개체별로 paper에 싸서, 0.9%생리식염수 (25-$28}{\circ}C$)가 들어있는 보온병에 담아 실험실로 운반하였다. 운반된 난소의 2~8mm의 가시난포로부터 난포란을 회수하였다. 회수된 난포란은 10% FBS, 1$\mu g/ml$ FSH, 10$\mu g/ml$LH 그리고 1$\mu g/ml$ Estradiol-$17 \beta$가 첨가된 TCM199 용액에서 24시간 체외성숙을 실시하였다. 체외수정은 fer-TALP 용액을, 체외배양은 CR1aa 용액에서 배양 3일째까지는 0.3% BSA, 그 이후에는 10% FBS와 난관 상피세포를 첨가하여 사용하였다. 통계분석은 $X^2-test를 이용하였다. 도축 한우의 육질등급에 따른 수정율은 1, 2, 3 및 등외등급에서 각각 63.7, 82.7, 73.2 및 84.0%로서 등외등급에서 가장 높은 수정율을 나타냈다. 배반포까지 발달율도 각각 17.1, 32.2, 26.8 및 40.0%로서 등외등급에서 가장 높았으며 특히 등외등급의 배발달율이 1등급에 비하여 유의적(P<0.05)으로 높았다. 육량등급에 따른 수정율은 A, B, C 및 등외등급에서 각각 90.0, 62 0, 69.2 및 85.0%로서 A등급이 가장 높았고 배반포까지 발달율은 각각 21.2, 18.7, 22.5 및 20.2%로서 C등급이 가장 높았으나 유의적인 차이는 없었다. 이상의 결과에서 한우 난포란의 배발달에는 육량등급보다는 육질등급에 많은 영향을 받는 것으로 판단된다. 한편 육질 1등급에서 배발달율이 낮은 이유는 육질 향상을 목적으로 암소를 비육 하는 경우 발생하는 번식장애와 밀접한 관계가 있는 것으로 사료된다.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1095-1100
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• 2005

For the establishment of prediction strategies of carcass meat quality grade and for the enhancement of prediction accuracy, sixty six Hanwoo steers were ultrasonically tested at 24 months of age. Ultrasonic meat quality grade were predicted by standard ultrasonic image and decision tree method using ultrasonic meat quality index. From the results of decision tree method using ultrasonic meat quality index, it was found that the marbling score was mainly influenced by the distinctness of rib on ultrasound image. Prediction accuracy of meat quality grade by ultrasonic meat quality index was 86.4%, resulting in 7.6% higher accuracy than that by standard ultrasonic image (78.8%).

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.833-840
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• 2004

The current study was conducted to analysis the effects of sex and live weight on carcass characteristics using total 773 Hanwoo, and to assess the effects of quality grade on chemico-physical and sensory characteristics in longissimus muscle. Results show that both steer and cow received superior quality grade to bull within the same weight c1ass(P < 0.05). Marbling score, texture, maturity, meat color and fat color were significantly( P< 0.01) affected by sex, whilst only marbling score and maturity were significantly affected by live weight. The ultimate quality grade showed significant relationships with marbling score(r = - $0.81^{**}) meat color (r= 0.21^{**}) fat color(r = 0.10^{**}) and with texture(r = 0.41^{**})$ but that had no such a relationship with maturity. WB-shear force and cooking loss were decreased when carcass grade was increased(P < 0.01), but water-holding capacity was identical between the quality grades. Objective meat color dimensions in lightness, redness and yellowness were increased for higher quality grade(P< 0.01). Meat flavor, juiciness and tenderness received higher scores for higher quality grade(P< 0.01). Intramuscular fat content had significantly relationships with WB-shear force(r = 0.$56^*), water-holding capacity(r = 0.18^{**}), juiciness(r = 0.46^{**}), tenderness(r= 0.49^{**})$, and flavor intensity(r = 0.$34^*$). In addition, a higher WB-shear force was related to a lower flavor, tenderness and juiciness scores.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.29-33
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• 2012

This study was carried out to investigate carcass grade of pigs according to gender, feed intake, backfat thickness, carcass weight, etc. Data from a total of 26,983 heads in 5 farms were collected. The results obtained were as follows; The difference was significantly found in carcass quality grade between barrows and gilts (p<0.001). The meat grade $1^+$ was high in gilts, but meat grade 1 was high in barrows, respectively. The carcass weight of 85.8 kg was lightly shown significantly (p<0.05) in group I taken little quantity of feed consumption. However, that of 89.5 kg was heavily shown in group IV taken plenty of feed consumption. Meat grade 2 was significantly (p<0.001) high ratio in group of backfat thickness with less than 15 mm (67.5%). However, the ratio for the grade 1 was high in group of 15~19 mm. The ratio for the meat grade 2 was highly shown in group of carcass weight with more than 85 kg (54.3%). On the other hand, that of grade 1 was highly shown in group of 78~84 kg. In conclusion, pigs for marketing to enhance high quality have been appropriately raised with the optimum system in consideration of feed intake, carcass weight, backfat thickness, etc.

• KAPE Magazine
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• s.179
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• pp.12-15
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• 2011

우리나라의 한우고기 등급체계가 생겨난 이유와 배경을 분석해 보고, 향후 등급체계의 변화 가능성을 가늠해 보자.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.211-217
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• 2013

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

• KAPE Magazine
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• no.71
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• pp.8-10
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• 2002

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.313-318
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• 2010

The Jeju native pigs of 168 heads (116 barrows and 52 gilts) were examined to investigate the carcass characteristics related to gender, meat quality grades and yield grades. The averages of carcass characteristics for Jeju native pigs were 72.94 kg for carcass weight, 20.98 mm for backfat thickness, 38.14 for Hunter L*, 4.68 for a*, 6.04 for b*, 5.61 for pH, 3.61 for visual plate meat color, 3.36 for marbling scores, 1.83 for meat quality grades and 2.08 for yield grades, respectively. The carcass weight of gilts was significantly higher than that of barrows (p<0.05). There were no significant differences between barrows and gilts in carcass percent, backfat thickness, and meat color. The pH of barrows was significantly higher than that of gilts (p<0.05). The differences between gender groups were significantly noticed in carcass quality grades, and yield grades (p<0.05). The carcass weight, carcass percent, backfat thickness, and marbling scores for pigs with high grades(1 and 2 grades) were significantly higher than those for pigs with low grades (p<0.05). However, there was no significant difference among 4 carcass grades. The carcass weight, carcass percent, backfat thickness, pH, and meat color for carcass with high yield grades were significantly higher than those for carcass with low grades (p<0.05). The meat colors for Hunter L*, a* and b* were not significantly shown in carcass yield grades.